Growing up, my dad didn’t cook a lot, but when he did, it was always really good. He typically spent a lot of time on his dishes, and the result was always really great. Except for a couple, which led to some traumatizing flavor experiences. For example, Borscht. Of course, there were times when we weren’t in need of anything fancy, and he felt like firing up the grill. It was these times that he whipped up the most fantastic grilled potatoes. They weren’t his usual extended-time recipes, but their flavor was always amazing and I couldn’t get enough.
Now that he is retired, he fires up the grill more often, and now it’s my girls who can’t get enough. And since they can’t get enough, I knew I had to learn how to make them as well, which is not a small task if you know my dad. If he’s famous for his potatoes, then he is infamous for his communication skills, or lack thereof. After much strained questioning, I finally got his recipe: “Just throw some spices on it.” Sigh. So, I set the questioning aside and started experimenting. While nothing takes the place of your parents’ food, I finally reached something close.
- Fire up the grill!
- Cut potatoes lengthwise to a thickness of about 1/4 inch.
- Combine olive oil and all spices in a ramekin or small bowl.
- Use a basting brush to coat the back side of the potato and lay it on the grill.
- Baste the side of the potato each time you flip it over.
- Potatoes are done once browned and soft on the inside.